1 Dough: Stir the yeast in a bowl with a teaspoon of sugar until it liquefies. Pour a glass of milk and add 2 tablespoons of flour, stirring gently. Cover with a clean towel and let rise for 30 minutes.
2 Sieve the flour and put it in a large, warm bowl. Heat the oil a little. After the 30 minutes have passed,  pour the leaven over the flour, the remaining milk, sugar, yolks and salt dust. Begin to knead the dough as for sponge cake. The dough will be soft and sticky. Pour the oil slowly, little by little, on the edge, trying to incorporate it. Knead at least half an hour, until the dough is sticky but comes  off the hands and the edges of the bowl and begins to make bubbles. Cover with a towel and leave it in a warm place for at least 30 minutes.
3 Filling: Stir finely chopped nuts with cocoa and caster sugar. Add egg whites whipped stiff and stir until completely homogeneous. Slowly incorporate raisins and essences.
4 Divide the dough into two halves. Stretch one piece on the well-oiled table, with the hand, not with the rolling pin, in a thick, rectangular sheet, long as the pan size. Spread a layer of filling and roll up tightly. Do the same with the second piece of dough. Now you have two cords that you rotate, one round the other. Put the dough into the paper lined baking tray. Brush with egg yolk broken in 3 tablespoons of milk and put it into the oven for 45 minutes at 180 degrees.
5 Remove the pan and allow cooling off, then putting it on a metal grill, covered with a fine cloth, until it cools off completely. Cut only when it is cold, otherwise the cake will "turn raw".